Velvety Squid, Chorizo and White Bean Stew
By: Emily Martin
Published: Sunday, March 14, 2010 - 9:46am

Ingredients




1 tablespoon olive oil (not extra virgin, its smoke point is too low)
250 inches g/4oz Spanish or portuguese style chorizo, casing removed, cut  half then sliced
1 stalk celery, finely chopped.
12 ounces squid tubes and tentacles, (cleaned) cut into 1" rings, beak removed from tentacles
1 large yellow onion, sliced 1/4 thick
5 large cloves of garlic, sliced thinly
1 1/2 cups of dried cannelini beans (Soak over night, simmer in unsalted water for 2 hours)
1 1/2 cans of same, already soaked)
1 teaspoon smoked sweet paprika
1 teaspoon chilli flakes
1 tablespoon tomato paste/puree
4 large, salted anchovy fillets, chopped*
1 1/2 teaspoons sea salt or to taste
grated zest of one lemon (keep the flesh for later)

small handful fresh flat leaf parsley, finely chopped
1 quart good (home made pref) **chicken stock

Preparation

1 In a med- high sautee pan, heat the olive oil 2 Add the onion slices and fry until golden/translucent. 3 Add the pieces of chorizo and stir in, cook 2 minutes  Then add the celery, chilli, smoked paprika and squid. 4 Sautee for 4-5 mins until the celery softens. 5 Add the cooked or canned beans, stir. 6 Pour over the chicken stock, (and pulled chicken meat) Add the garlic, tomato paste, salt and lemon zest. 7 Bring to a bare simmer, lower the heat and cover. Cook 1 hour, checking once for moisture levels. 8 After an hour, uncover and turn the heat up slightly to reduce the liquid. 9 Allow to cook for about another half hour at a low simmer. 10 Best served in a bowl, scattered with the fresh parsley and a squeeze of lemon juice with very crusty bread. 11 Will warm your frostiest cockles.